J-1 Culinary Intern - VISA Applicants Only - Zephyr Cove - Lake Tahoe

About AramarkAramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Description:

J-1 Culinary Intern - VISA Applicants Only

Position Summary: Aramark Parks and Destinations delivers authentic, memorable experiences at national and state parks, specialty hotels, museums and other visitor destinations across the United States. In partnership with our clients, we strive to enhance the guest experience by offering industry-leading hospitality, environmental stewardship, interpretive programs and recreation. The purpose of the Aramark J-1 Culinary intern program is to provide interns with experiential education in the areas of food preparation and sanitation, and increase their proficiency in basic kitchen techniques such as sautéing and grilling.

This position may run in length from 3, 6, and 9 month increments.

Essential Functions:

Follow the training plan assigned by sponsor

Follows recipes and cooking procedures as directed by Executive Chef

Learning oven and grill stations and learning proper method of production using these devices

Assisting with keeping the line stocked

Basic knife skills

Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical

Must be fluent in the English language both spoken and written – able to read & interpret documents such as safety rules, Aramark Alcohol Regulations, operating and maintenance instructions and procedure manuals

Must have at least 1 year of experience in working in a high volume kitchen or equivalent schooling

Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry

Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role